Best 4 Halibut With Endive And Gremolata Recipes

HALIBUT WITH CLEMENTINE GREMOLATA

Steps:

• For gremolata:
• Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD: Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
• For fish:
• Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
• Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.

HALIBUT WITH ROASTED BEETS, BEET GREENS, AND DILL-ORANGE GREMOLATA

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
• Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
• Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA

Steps:

• To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
• Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
• Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

SEARED HALIBUT WITH ARUGULA GREMOLATA

Steps:

• Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
• Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
• Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.